Tuesday, October 16, 2012

Tuesday with Dorie - Bagels


Today´s recipe for the Tuesdays with Julia group are Bagels.




Bagels are by no means common around here – they are just starting to make an occasional appearance at bakeries and some well-known American bagels chains have opened a few bagel shops. But to say that they are easy to find would be an exaggeration.




When I first read that we were baking Bagels for the Tuesdays with Dorie Group, I felt a bit intimidated because although I have tasted the famous New York and Montréal Bagels before, I certainly never baked any. I remembered tasting bagels with “different toppings” such as sesame, poppy or caraway seeds, plain or flavored with cinnamon and raisins (which I particularly enjoyed) and the Bagels that I remember with “real affection” were those slathered with really good cream cheese, thinly sliced tomatoes and lox! So in order to be able to enjoy those Bagels, I decided that despite my trepidations, I should give the recipe a try. And I am quite happy that I did.




The recipe which was contributed by Lauren Groveman looks complicated and long but, in fact,  it is very simple and the different steps can be followed easily. Bagels are made with a yeast dough and high-gluten flour (which I found at an Italian store), the rest of the ingredients are quickly put together, water, sugar shortening (I used unsalted butter with no apparent ill effect) and salt. After some good kneading and a first rise, the dough gets deflated and chilled for a few hours in the refrigerator.




After the second rise came the fun part, shaping the Bagels. Very meditative. The Bagels need to be boiled for a good minute an each side in water, sugar and soda then transferred to a baking sheet lined with parchment paper and dusted with cornmeal. Then they get brushed with egg whites and water, topped with seeds (I chose a mixture of sesame, poppy and sunflower seeds) and baked for about twenty to twenty five minutes. Before baking, you will have to toss some ice water and cubes onto the oven floor to create some serious steam.




These Bagels were so wonderful, they emerged from the oven so much nicer looking than I had imagined they would look like and they were delicious. We ate them for dinner and the whole family was crazy about them – this recipe is a keeper, for sure! While we were shopping for vegetables yesterday, I had picked up some “Smoked Sausage Spread” (“Mettwurst”) in a Weck jar  - this is a local specialty that certainly has a rustic appeal and it was delicious with the Bagels. As you may have noticed from a few of my previous blog posts, we do love those “Weck” jars around here not only for jams and jellies but also for pickles, sausages, pesto but also for baking cakes and I always buy them whenever I see them and then my collection just keeps on growing.




To see all the other Bagels by the very talented and enthusiastic members of the Tuesday with Dorie group, please do click here. The recipe can be found at Heather´s delightful blog Heathers Bytes - thank you so much for hosting, Heather!









32 comments:

  1. Hi Andrea,
    You are definitely right, bagels are quite unknown here, too (Well, we don't live that far away, do we!)
    That's why I'm so fascinated by baking recipes from around the world. We bring new scents in our houses and most of them are delicious... Like this bagels!
    I made mine with some whole wheat and had them with cream-cheese and herbs: a delicatesse!
    It's so easy to make them, a pity I didn't start before (yuhuiii, it's never too late!).
    Didn't I tell you yet that I love your pictures? oh sorry! Great post, Andrea. I always "read you" with much pleasure.
    PS: Did you know that today is the 7th edition of World Bread Day. It has been organised by a Lady in Germany "Zorra". If you are interested in joining in (quickly because is just today), have a look at my post:
    http://sweetandthatsit.blogspot.ch/2012/10/russian-rose-bread-with-pesto-and.html
    there you'll find the link and another great recipe (it's worth trying it: for the bread and for the technique).
    Liebe Grüsse ♥

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    1. Danke Carola für all die Hinweise - I will look into your suggestions!

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  2. You certainly made gorgeous bagels! Just perfect Andrea. And that sausage spread sounds delicious, what a clever combination for these. Have a great day!

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    1. Paula, thanks so much, I am usually not much of a bread baker but I am learning!

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  3. That's interesting.. In my ignorance, I always thought bagels found their origins somewhere in Europe.. but as you say.. they seem to be almost entirely an americam creation. Firstly, I love the colour on yours and next, If i do make these again, I like the topping of mixed seeds instead of only sticking to one type!! Smoked sausage spread.. how good does that sound?!? :)

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    1. Sarvani, thank you for your lovely comment, some people say that bagels do indeed have European origins but the Europeans seem to disagree. Be that as it may, they are just wonderful and I am glad that I had a go at this recipe!

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  4. What pretty, pretty bagels! I wish mine had come out looking so good - maybe next time! I agree that shaping the bagels was the fun part, "meditative," as you said. The action of shaping them was very relaxing, and it made the whole recipe worth doing. Well, that and the whole fresh, homemade bagel thing too! :)

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    1. Thank you so much for the nice comment, Sara! I agree that homemade bagels do taste wonderful - certainly will have to make this recipe again.

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  5. Those are some lovely photos! Well done on the great tasting bagels.

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    1. Thank you - I liked this recipe a lot and I am glad they turned out better than expected!

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  6. Your bagels are absolutely beautiful! Thank you for baking along!

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    1. Heather, thank you so much and thanks again for hosting - this was one long recipe!

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  7. We love Weck jars too - I just wish they were easier to get our hands on here.
    Your bagels look perfect - I would never guess it was your first time trying to make them.

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    1. Cher, thanks, those Weck jars are nice and kind of hard to resist when I see them in the stores. And, yes, those were in fact my first Bagels - what a fun recipe!

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  8. Bagel making and shaping was very meditative, I agree :) Lovely bagels!

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  9. What lovely, lovely photos! I've never heard of Weck jars before and look forward to adding something new to my kitchen collection :)

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    1. Oh those Weck jars, they are nice and very versatile - thanks for your wonderful comment!

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  10. Beautiful bagel and photos Andrea.. I am sure they went very well with the smoked sausage spread, yumm..

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    1. Ferda, thanks so much. These bagels were wonderful to bake and the whole family enjoyed them. Indeed, a fun recipe!

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  11. Your bagels are so pretty, Andrea. Love that you mixed the toppings on yours.

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    1. Thanky, Elaine - the mix of poppy, sesame and sunflower seeds tastes really good on these bagels.

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  12. Perfectly done! And I love the triple dose of seeds :)

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    1. Liz, thanks so muc - the youngest taste tester loved the seed mixture so much, she only ate the seeds off the bagels and handed me the bare bagels saying "Here, you go, now you can have the rest!"

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  13. Hi Andrea! Even if those bagel chains open in your neighborhood, I'm sure the homemade ones are much more authentic. Stick with making your own. I love them with cream cheese, tomatoes, and lox too. Yum! I adore Weck jars too. I've seen them sold empty for canning, but have never seen goods for sale in them already. I think the presentation is so elegant. "See" you Friday. Have a good week.

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    1. Betsy, no bagels shops for us - not after this wonderful recipe, that is for sure.

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  14. Beautifully done, Andrea! Your photos and presentation are lovely! Living on Long Island for many years I was privy to many great bagel shops…but these home made were just wonderful with perfect texture! I am looking forward to making them again…next time with cinnamon and raisins!

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    1. Kathy, cinnamon and raisin sound so wonderful! Once you made those, please let me know about the proportions that you used so that I can to bake some "sweet bagels" as well.

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  15. Andrea, beautiful job. Yes, bagels are not easily found in Germany. Especially not gluten free ones. We liked making the recipe but are still working on tweaking it to achieve that soft chewiness one looks for in a bagel. Again, yours look delicious. Great photos too.

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  16. Um, I need some of that smoked sausage spread! That sounds amazing! I am so glad you liked these bagels. We love them so much I have another batch in the fridge now!

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  17. Beautiful photos! Picture perfect bagels! And yes, love the weck jar - jealous!

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  18. Bagel was my very first thing that I got addicted to when I came to the US. Now it's available in Japan too, but back then I thought it was interesting that you have to "boil" in water first before baking! I still love bagels and eat it for breakfast - my favorite is poppy seed and sesame seeds! I wish I can make it from scratch at home!

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